Wednesday, September 10, 2008

We had guests on Saturday and there was a communication breakdown as to when they were arriving, so I was behind schedule with the preparation. Thank goodness for the Thermomix sitting there waiting patiently on the bench. You can see from the photo below that it was splashed into the dish in a hurry. Lucky to obtain evidence of its existence.

This is a dip that has been made a few times with variations, but basically the same as the Asian pesto/dip. Really, the variations are limited by your imagination. Use walnuts, peanuts or almonds intead of cashews. Add some chili. Cook the garlic first for a milder taste. Use other oils such as grapeseed for a milder taste or splurge on some walnut oil.

Place parmesan into TM bowl and grate for 10 seconds on speed 7. You don’t want it too fine – some little bits are OK. Remove and set aside.

Place garlic in TM bowl and chop for 10 seconds on speed 7. Scrape down sides of bowl and add rocket and cashews. Chop for 30 seconds on speed 6. It should still have some decent sized pieces of nuts, not mush. Blend longer if you think it needs it.